A must have fall treat for me is a caramel apple. It is just another requirement that I have for it to be fall. I have to eat at least one caramel apple. Today I have a quick and easy recipe for you to make caramel apples plus my tips to make the perfect caramel apple. Over the years I have learned the proper way to make them. So learn from me instead of the way I learned, the hard way.
Here are my tips:
1. Scrub you apples – most apples have a waxy coating on the skin. In order for the caramel to remain on the apples after you dip them you must remove the waxy coating. This can be done by scrubbing the skins with a brand new green scouring pad. Scrub along with water and rinse.
2. Dry your apples – make sure your apples are completely dry before you dip them.
3. Chill your apples – caramel will stay on your apple if they are cold rather than warm. Give them at least 30 minutes in the fridge before coating them.
4. Stick your apple – after the apples are cold, remove the stems and insert the sticks. I personally like this type of stick and I can usually just find them in the grocery store. Once the apples have the sticks inserted place them on a cookie sheet lined with parchment. You want to place the dipped apples back on the parchment. Parchment is the thing that works the best. Waxed paper and foil can still stick to the caramel, but I have never had a problem with parchment.
5. Tip and chill your apples – after dipping your apple in the caramel tip it upside down for a few seconds. This will help prevent “puddling” at the base of your apple. Then place the apples on the parchment line baking sheet and place in the fridge to chill for 15 minutes. This will allow the caramel to set up and also prevent “puddling”.
If you want to make your apples gourmet there are things you can do after they are dipped.
1. You can roll the base of the apple in sprinkles, candies, or nuts right after you dip them. Some fun choices are chopped peanuts, slice almonds, mini Reese’s Pieces or M&M’s, chocolate covered sunflower seeds.
2. You can also dip them in chocolate. Chill the caramel coated apples for 15 minutes before dipping them in the chocolate. If you want a topping on top of the chocolate, roll or dip the base of the apple after dipping it in the chocolate. You can use the above mentioned items in #1 or even use cinnamon and sugar for an apple pie caramel apple (use white chocolate for the chocolate on this version).
3. There are another alternative to dipping if you want to add chocolate. You can use a spoon and place some chocolate at the top and allow it to run down the sites. Then give the chocolate a little sprinkle of sea salt. Or you can drizzle it with chocolate like I did in the picture below. I found that a fork works well to drizzle the chocolate on the apples.
Now on to the recipe, this version is a quick version made with packaged caramels. I prefer caramel apples made with homemade caramel. However, if the concept of making caramel from scratch scares you, this version is a great alternative. It also works well if you have a craving and want a apple quick. The only thing I discovered with this is it doesn’t really work to “dip” the apples in the caramel. You just need to spoon the caramel over the apples and allow the caramel to run down the apple.
You can give caramel apples as a Halloween treat, all you need is a cellophane bag and some ribbon. The apples also make a great place card for thanks giving, just ad a simple tag.
Now tomorrow I have another variation on this recipe that you must see, plus I will share links to a few other option for coating your apples. Be sure to check it out!
- 4 medium apples (I prefer to use Granny Smith)
- 4 wooden sticks
- 50 unwrapped Werther’s caramels or 1 (14 oz) bag unwrapped Kraft Caramels (I used the Werther’s)
- 2 Tbsp cream
- Place sticks in the prepared apples. Follow tips above in this post to prepare apples.
- Place caramels and cream in a microwave save bowl. Microwave on high in 30 second intervals, stirring after each one, until caramel is melted and smooth. This should take no longer that 3 minutes. It only took 1½ minutes in my microwave.
- Hold apple by the stick over the bowl and spoon caramel over the apple. Allow the caramel to run down the apple and scrape bottom to remove excess caramel.
- If adding topping roll immediately in topping and place on parchment to cool.
- If not rolling in topping, but you want to dip it in chocolate, place coated apples in the fridge for 15 minutes before dipping in chocolate.
Recipe adapted from Redbook Magazine.